Preparation

At the bottom of a large pot make a layer with the garlic and onion. On top of this place a layer of asparagus. Cover with carrots and mushrooms. Finally, spread tomatoes all over. Sprinkle with sugar. Drizzle with olive oil add hot water and season with salt and pepper.

Place a lid on the pot and cook over low heat for 30-35 minutes until the vegetables are soft. Serve either hot or cold with fresh dill.